No refined sugars, no oils, no dairy and no stuff that’s generally bad for you. Sounds too good to be true? Well, you better believe it, ’cause it’s real and boy, you want this.
I freakin’ love baking, when I actually make time for it. But the amazing thing about this banana bread is that it’s pretty easy and quick, so you can just make this before you go to work, after you come home or in any spare moment. And there’s no complicated weird ingredients you can only get at health-food stores, which can ramp up the costs. To make sure it wasn’t too healthy, I added dark chocolate chips though. Hope that’s cool.
Here’s what you need!
Ingredients
- 240g spelt flour
- 1 tsp baking soda
- dark chocolate chips (however many you want)
- 3/4 tsp baking powder
- pinch of salt
- 120 ml vegan yoghurt (plain, the thicker the better)
- 1,5 tsp pure vanilla extract
- 1 tsp mixed spice
- 2tbs PB powder (optional)
- smashed bananas, 3 if they’re big, 4 if they’re small (make sure they are ripe)
- 120 ml agave
- little bit of stevia
- 80 ml almond or soy milk
Instructions
Preheat your oven on 180 degrees Celsius and get your loaf pan, make sure you line it with baking parchment so it doesn’t stick to the pan!
Combine all the dry ingredients in one bowl, and the wet ingredients in another bowl. Mix well before adding together in one big bowl and stir well so it’s a smooth batter. Pour the mixture in the loaf pan (that you’ve just lined.. remember!). Now for the best bit: sprinkle the dark chocolate chips over the top! If you want some in the batter, push them in and then smoothen out evenly.
Time to bake! Set your timer for 30 minutes and make sure you bake it in the middle of the oven. When done, turn off the heat but leave it in for at least 10 minutes (don’t open the oven door!). Let the bread cool and eat ALL OF IT. No actually, maybe not. Leave some in the fridge 🙂
Previously published on Fit With Anne.
